Goat Milk

What’s so special about fontina cheese? Let’s take a detailed look at what it is and its health benefits below:

What is Fontina Cheese?

Fontina cheese is a specialized aromatic, gluten-free cheese made in a specific region of the Italian Alps, in the Aosta Valley. It undergoes a unique production process and benefits from the bountiful meadows of that region. When the dairy goats are moved to those higher altitudes in the spring, the lush grasses of the valley provide a unique, earthy flavor to the milk. With a milk fat content of roughly 45%, this rich and creamy cheese has a nutty flavor and must be aged for at least 90 days to be considered true fontina cheese.

How is Fontina Cheese Made?

The production process of fontina cheese is what sets it apart in terms of both flavor and international prestige. Although there are numerous other varieties of this cheese, including types from Denmark, Sweden, Argentina, and others, the original Fontina cheese from the Aosta Valley is special. Let’s take a look at how it is made.

• Step 1: The specialized whole milk is heated in large copper cauldrons where cheese curd begins to develop.
• Step 2: It is then strained through cheesecloth, and placed in wheel molds.
• Step 3: These molds then spend three months in the caves and grottos of that valley, being turned, salted and carefully processed by skilled artisans, many from families who have been making Fontina cheese for generations.
• Step 4: After the cheese is fully matured, it can be sent out into the world!

Benefits of Fontina Cheese

There are many excellent benefits of fontina cheese, owing to its rich nutrient content, including protecting heart health and reducing intestinal issues, as well as boosting bone health and improving cellular communication.

• Heart health: Numerous studies have shown the benefits of both vitamin B and vitamin K for protecting cardiovascular health, the latter of which is good for protecting the integrity of our arteries. [3]
• Gut health: Fontina cheese has long been used as a traditional remedy for treating constipation, diarrhea, bloating, and cramps, and is generally known to boost gut health. Research done on a variety of cheese has found fontina to be a nutritious and potentially bioactive ingredient.
• Bone health: The high levels of calcium and phosphorous found in this specialty cheese is excellent for protecting bone health as we age. Numerous studies over the years have found a direct link between a reduction in osteoporosis and regular calcium intake, and a single half-ounce of this cheese provides nearly 20% of the calcium we require each day. [4]
• Cellular communication: Calcium and phosphorous also play a key role in ensuring rapid cellular communication and nerve function, as well as regulating the metabolism, maintaining normal energy levels, and preventing certain kidney disease, as shown in numerous studies.

The U.S. dairy industry has traditionally relied on monthly milk production reports from the USDA to monitor the availability of milk supplies and project dairy product output. Historically, decreases in farmgate milk production indicated reduced supplies of both fluid milk and key milk components, like butterfat and protein, which are essential for producing dairy products such as cheese, butter, and yogurt. A decline in milk supplies often signaled the potential slowdown of dairy processor expansion plans.

However, the dynamics of U.S. milk production are evolving. While the total volume of milk production has declined for 14 consecutive months through September 2024, the production of butterfat and protein—key components in many dairy products—has increased in 12 of those months. This shift underscores a significant transformation in the industry, where milk composition now plays a more critical role than overall milk volume.

A report from CoBank’s Knowledge Exchange describes this “decoupling” of fluid milk production from milk component production as a paradigm shift driven by increased consumer demand for manufactured dairy products. More than 80% of U.S. milk is used for producing solid dairy products that depend heavily on milk components, while less than 20% is used in fluid beverages.

To adapt to these changes, the report suggests that the USDA’s milk production reports should be expanded to include data on protein and butterfat levels, providing a more comprehensive view of the industry. Corey Geiger, lead dairy economist at CoBank, noted, “A more robust report would be informative to producers, processors, and retailers for better planning and risk management.”

The shift in focus from milk volume to milk solids is reshaping the dairy market. Cheese production, for instance, has benefitted from higher butterfat and protein yields in milk, with each 100 pounds of milk yielding 11.2 pounds of cheese in 2023, compared to 10.1 pounds in 2010.

This trend extends beyond the U.S. domestic market, as manufactured dairy products are driving export growth, further emphasizing the demand for milk components. With over $7 billion invested in new dairy processing capacity, both at home and abroad, the industry is poised for continued growth in response to these shifting demands.

The Milk Component Pricing provisions have incentivized dairy producers to focus on increasing protein and butterfat content in their milk, driven by soaring consumer demand for high-quality dairy products like cheese and yogurt.

While updating the USDA’s monthly milk reports to include milk component data may pose challenges, Geiger emphasizes the long-term benefits for the industry, given the permanent shift towards milk solids in consumer preferences.

Guernsey Dairy has encountered issues with both its cheese packaging and organic milk production over recent weeks, impacting product availability. Customers are returning cheese after problems with the packaging equipment meant it has been going mouldy.

Managing Director Andrew Tabel revealed that faulty seals on the back of some mild cheese packaging had ‘caused a slow leak of the nitrogen/CO2 mix, which is essential for preserving cheese and extending its shelf life’.

While only a small number of the distributed packs were affected, the decision was made to withdraw remaining stock as a precaution. So far, around 30 packs have been returned out of the 1,620 distributed during the affected period. Tabel assured that adjustments to the packaging equipment had been made, and a trial run with rigorous checks would soon confirm if the problem was fully resolved.

On the organic milk front, Tabel explained that an outdated thermograph, used to measure temperatures, needed replacement, but a direct substitute was unavailable. Engineers fitted a similar device, which is currently being programmed. A trial will determine if organic milk can return to shelves in the coming days.

Local retailers indicated minimal disruption. Ian Wood, a local supplier, noted only a few customer complaints regarding spoiled cheese, which were quickly resolved with replacements or refunds. The issue with organic milk, which has persisted for about four weeks, affected only a small portion of the product line and caused no significant difficulties.

Patrick Kilroy-Doyle, who supplies the Forest Stores, said he had not been adversely affected on this occasion. ‘Apart from having no organic milk it’s been business as usual really,’ he said.

Retailers have been kept informed throughout, and with corrective measures underway, Tabel expects operations to return to normal soon.